Viability loss and morphology change of foodborne pathogens following exposure to hydrostatic pressures in the presence and absence of bacteriocins.
D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001430:Bacteriocins / Q000494:pharmacology; D019453:Escherichia coli O157 / Q000187:drug effects / Q000254:growth & development* / Q000648:ultrastructure; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D006874:Hydrostatic Pressure; D008089:Listeria monocytogenes / Q000187:drug effects / Q000254:growth & development* / Q000648:ultrastructure; D009561:Nisin / Q000494:pharmacology; D000070017:Pediocins; D012486:Salmonella typhimurium / Q000187:drug effects / Q000254:growth & development* / Q000648:ultrastructure
D000900:Anti-Bacterial Agents; D001430:Bacteriocins; D000070017:Pediocins; C074288:pediocin PA-1; D009561:Nisin